Ingredients

pounds carrots, trimmed, peeled, and cut into sticks about 2 inches long and 3/8 inch wide

1/3

cup lower-salt chicken broth

1/8

teaspoon cayenne pepper

Steps

Hide Images

1

Combine the juice, vinegar, and honey in a liquid measuring cup and whisk. Cut 1 tablespoon of the butter into 4 pieces and refrigerate.

2

In a 12-inch skillet, heat the remaining 1 tablespoon butter with the olive oil over medium-high heat. When the butter has melted, add the carrots and 1-1/2 teaspoons salt and toss well to coat. Cook without stirring until the bottom layer of carrots is lightly browned in spots, 4 to 5 minutes. Using tongs, stir and flip the carrots and then leave undisturbed for 1 to 2 minutes to brown. Continue cooking, occasionally stirring and flipping, until most of the carrots are a bit browned in places and are starting to feel tender, and additional 3 to 5 minutes. Reduce the heat to medium if the bottom of the pan begins to brown too much.

3

Carefully add the chicken broth, cover quickly, and cook until all but about 1 tablespoon of the broth has evaporated, about 2 minutes. Uncover, reduce the heat to medium low, and add the pomegranate mixture (re whisk, if necessary) and the cayenne. Cook, stirring gently, until the mixture reduces and becomes slightly glazy, about 1 minute. Take the pan off the heat, add the chilled butter, and gently toss with a heatproof spatula until the butter has melted, 30 seconds to 1 minute. Season to taste with salt.